Pickled Carrots With Onion and Garlic

Name: Pickled Carrots With Onion and Garlic
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 8 ounce jars, 32 serving(s)
Ingredients: 5 cups white distilled vinegar (5% acidity); 1 cup water; 2 cups sugar; 2 teaspoons canning salt; 7 garlic cloves; 2 tablespoons chopped fresh dill; 10 peppercorns; 2 lbs carrots, peeled and sliced; 1 onion, peeled and sliced; 8 teaspoons mustard seeds; 4 teaspoons celery seeds

Submitted by Rita1652

"Pretty, sweet and tangy with a nice touch of herbs and spices. My multi colored carrots were home grown with no pesticides so I didn't peel just scrubbed very good."

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photo by Rita1652

Ready In:: 1hr 45mins
Ingredients:: 11
Yields:: 8 8 ounce jars
Serves:: 32

ingredients

5 cups white distilled vinegar (5% acidity)
1 cup water
2 cups sugar
2 teaspoons canning salt
7 garlic cloves
2 tablespoons chopped fresh dill
10 peppercorns
2 lbs carrots, peeled and sliced
1 onion, peeled and sliced
8 teaspoons mustard seeds
4 teaspoons celery seeds

directions

Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
Add garlic, dill, peppercorns, carrots and onions and simmer till carrots are still crisp about 10 minutes.
Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
Place in a hot water bath for 15 minutes 0-1000 ft.
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.